Root ginger

lotus root, cleaned (about 100 grams) • fresh lotus seeds (about 100 grams) • water (1 liter) • rock sugar (about 100 grams) • red dates, pitted and soaked for 15 minutes • goji berries, rinsed • ginger (optional)

lotus root (about 200 g) • carrot (about 50 g) • rehydrated royal fern stems (about 100 g) • pickled mustard greens (about 100 g) • ginger (about 10 g) • red chili pepper • bird’s eye chili • Korean chili powder (optional, for color) • vinegar (about 50 ml) • sugar (about 100 g) • fish sauce (about 40 ml)

Grass carp: 2.2 lbs (1 kg) (I used home-raised fish with firm, delicious meat) • galangal root, medium size, about 7 oz (200 g) • ginger • pork belly • Fish sauce, seasoned salt, black pepper, sugar, shallots, scallions • Fresh chili pepper, 1 small stalk lemongrass, cooking oil

tapioca starch (about 24 grams) • glutinous rice flour (about 500 grams) • golden sugar (about 300 grams) • White sesame seeds • Fresh ginger root • split mung beans (about 200 grams) • Shredded dried coconut • Red color: beetroot • Green color: matcha powder • Yellow color: pumpkin

Chicken broth • Green onions, lime leaves, cilantro, ginger root, salt, ground black pepper • glass noodles (about 200 grams, preferably from Son Tay)

beef (use a mix of thinly sliced sirloin for rare beef, beef tendon, brisket, or flank) • –4.4 lbs beef bones (neck bones, marrow bones, shank bones, or back bones) • beef short ribs (optional) • cold water (about 3.5 liters) • Pho spices: cloves, star anise, black cardamom, coriander seeds, cinnamon sticks, cilantro roots, scallion roots, onion, ginger, shallots • white radishes, peeled • Rock sugar, bouillon powder, MSG, salt, seasoning powder, fish sauce • vodka or white liquor (40–50% ABV) to remove beef odor (about 50 ml) • distilled white vinegar (about 50 ml) • rice noodles, medium width (bánh phở) • Onion (cut into wedges), scallions, Vietnamese coriander (rau răm) • Fresh herbs, chili sauce, hoisin sauce for pho, fried dough sticks (quẩy) for serving •

whole chicken (about 4 kg) • fresh chicken bones (about 3 kg) • water (5 liters) • roasted shallots (about 150 grams) • roasted ginger (about 150 grams) • cilantro roots (about 50 grams) • sawtooth herb (about 50 grams) • star anise (about 50 grams) • rock sugar (about 40 grams) • chicken bouillon powder (about 20 grams) • coarse salt (about 20 grams) • fish sauce (about 50 grams) •

salmon (300 grams) • rice (about 90 grams) • chicken carcass • carrot • potato • sweet potato • pumpkin (100 grams) • straw mushrooms (200 grams) • Scallions, roots removed, washed, and finely chopped • Shallots • Seasoning powder, salt, rock sugar, fish sauce, sesame oil, black pepper • Ginger, peeled, washed, thinly sliced, and some cut into fine •

Dried brown rice pho noodles • tender beef (300 g) • beef tendon (200 g) • scallions • Fresh herbs: dill, Thai basil, rice paddy herb, etc • beef bones (1 kg) • White wine and coarse salt for prepping bones • water (3 liters), rinsed to reduce chlorine • Seasonings: rock sugar, fish sauce, salt, MSG • Pho spices: cinnamon stick, black cardamom, coriander seeds, black peppercorns, cloves, star anise, fennel seeds, dried tangerine peel • large onion or 2 small onions • shallots •

fresh pho noodles (2 kg) • beef brisket (600 grams) • beef sirloin (400 grams) • thinly sliced beef for rare topping (200 grams) • beef bones (500 grams) • large ginger root • large onion • green onions • cilantro • garlic, smashed • limes • Star anise, cinnamon stick, black cardamom •

dried phở noodles (100 g) • Onion, fresh herbs (such as cilantro and Thai basil), shallots, ginger • large eggs • beef bones (200 g) • Star anise, cinnamon stick, black cardamom, coriander seeds, whole black peppercorns • Cilantro roots • salt (5 g) • Ginger • pork liver (200 g) • Seasoning to taste • Minced garlic and shallots

Free-range chicken • Scallion roots, cilantro roots (essential) • Dried shiitake mushrooms, wood ear mushrooms • Pork paste (uncooked pork sausage mixture) • Finely ground pork • Fresh ginger • Basic seasonings (salt, pepper, fish sauce, etc.)

beef shank • beef tendon (800 g) • beef meatballs (300 g) • rice noodles for pho (1 kg) • ginger root • yellow onions • pho spice mix • Bean sprouts, sawtooth herb, Thai basil • Green onions and cilantro • Seasonings

beef brisket (or substitute with beef shank or flank as you like) (about 700 grams) • oxtail (about 500 grams) • onion • ginger (about 2 inches) • coriander seeds • cilantro roots • black cardamom pod • star anise • cinnamon • Rice noodles (pho noodles), bean sprouts, fresh herbs • Green onions, cilantro (chopped), onion (thinly sliced), lime, chili peppers • Assorted fresh herbs •

beef marrow or oxtail bone, about 2.2 lbs (1 kg) • Thinly sliced beef filet (for rare beef topping) • –10 oz (200–300 g) beef tendon • beef brisket • Beef meatballs (optional) • –2.2 lbs (0.8–1 kg) rice noodles (bánh phở) • Green onions, yellow onion, shallots, cilantro, lime, chili peppers, a small piece of dried squid or squid tentacles (as a substitute for dried sea worm) • ginger, about 5 oz (150 g), Thai basil, sawtooth herb, bean sprouts, black pepper, fish sauce, salt, etc • small cloth spice bag with string for: cinnamon stick, star anise, black cardamom, cilantro roots • Hoisin sauce for pho + red chili sauce

free-range or firm chicken • onion • ginger • shallots • cilantro roots • dried shiitake mushrooms, soaked until soft • kaffir lime leaves • scallions and cilantro, finely chopped

whole hen (about 3 to 4 lbs / 1.4 to 1.8 kg) • fresh or dried pho noodles (about 500 g) • yellow onion • ginger • shallots • star anise pods • dried coriander seeds or a few cilantro roots • small stick of cinnamon • daikon radish, cut into bite-sized pieces • Ground black pepper, seasoned salt, and MSG to taste • lime leaves, thinly sliced • dried shiitake mushrooms, soaked until soft (about 15 g, optional) •

rice noodles (bánh phở) • chicken bones • whole chicken • ginger • onions • shallots • daikon radish • shrimp shells (about 200 grams) • cilantro (with roots) • salt • MSG • rock sugar (about 15 grams) •

tender beef, sirloin • beef meatballs, purchased from a butcher • rice noodles • green onions, Thai basil, cilantro, bean sprouts, onion • star anise pods • cinnamon sticks • coriander seeds • cloves • dried tangerine peel • black cardamom pods • fennel seeds • beef bones •

beef marrow bones • fresh pho noodles • beef brisket • cinnamon • star anise • black cardamom pods • cilantro roots • coriander seeds • dried sea worms • ginger root • onion • shallots •

beef oxtail • beef ribs • beef brisket • shallots (leave the thin skin on, cut in half) • large ginger root (2/3 sliced, 1/3 broken into small pieces) • small sugarcane pieces • cilantro roots • star anise • cinnamon stick • cloves • coriander seeds • black cardamom •

cod • Shrimp and clams, to taste • white wine or lemon juice • salt • turmeric powder • chili powder • onion • ginger root • cloves of garlic • chili peppers • coconut milk (300-400 ml) • cumin seeds •

about 3 1/3 lbs beef shank (beef shank is best because it doesn't dry out) • water • black cardamom pod • star anise • small cinnamon sticks • Sichuan peppercorns • bay leaves • peel of 1/2 an orange, or about 1 teaspoon dried tangerine peel (optional) • cloves • whole peppercorns • nutmeg, available at Asian or herbal stores • fennel seeds (optional) •

beef short ribs • garlic • leek (green part) with roots • onion • radish • jujubes • ginger • salt • water • Final Ingredients • glass noodles • chopped leek •

beef and pork bones • (about 4 quarts) water • beef brisket • oxtail • pork hock • Blood pudding (if you like) • Vietnamese sausage or pork roll (I made Vietnamese sausage since I couldn't find pork roll in Australia) • pineapple • large onions • lemongrass stalks • chili paste, chili, pepper, salt, fish sauce, cooking oil, white vinegar • fermented shrimp paste •

vegetable broth • lemongrass • ginger • garlic • shallots • red chili pepper • fermented tofu • sugar • MSG • seasoning powder • cooking oil • annatto oil •

beef bones, blanched in boiling water • chicken bones, blanched in boiling water • onion, roasted until golden • shallots, roasted until golden, 3.5 oz ginger, roasted until golden, 1 oz dried sea worms, cleaned • daikon radish, 7 oz turnip, 1.8 oz cilantro roots • beef brisket, blanched in boiling water, boiled, 10.5 oz beef tenderloin, thinly sliced, 7 oz beef tendon, 7 oz beef meatballs, 7 oz beef fat • rice noodles, 10.5 oz bean sprouts, 7 oz fresh herbs, lime, chili slices, 1.8 oz green onions, finely chopped, 1 onion, thinly sliced • Pho spices: 3 black cardamom pods, 3 star anise, 1 clove, 0.5 oz coriander powder, 1 piece cinnamon, 0.5 oz fennel seeds, all for the broth

A/ 5 1/2 lbs beef bones • small ginger root • roasted shallots • cinnamon stick • star anise • black cardamom pods • fennel seeds • B/ 2.2 lbs pho noodles • bean sprouts • rare beef slices • C/ Green onions, cilantro, Thai basil, sawtooth herb, pepper, fish sauce, chili, salt, lime, chili sauce, rock sugar